Pat the beef country ribs dry and season with salt black pepper smoked paprika and brown sugar
Heat olive oil in a pan over medium-high heat and sear the ribs for two to three minutes per side until browned then transfer to the crock pot
Add the sliced onions and minced garlic over the ribs
In a bowl whisk together beef broth tomato paste Worcestershire sauce and any additional seasonings
Pour the mixture over the ribs and add the bay leaf
Cover and cook on low for eight to nine hours or on high for four to five hours until the ribs are fork-tender
Remove the ribs and set aside
If the sauce is too thin pour the liquid into a saucepan over medium heat stir in the cornstarch slurry and cook for five to seven minutes until thickened
Return the ribs to the thickened sauce and coat well before serving
Serve hot with mashed potatoes roasted vegetables or fresh bread